BY ZACH MARTINUCCI, FOUNDER OF REBEL BREAD

The star of this recipe comes from our famous Nonna G sourdough. It is loaded with roasted garlic, sage and rosemary to pack an extra punch of flavor into these simple, vegan crostini. This makes for an excellent appetizer, or pair it with a simple arugula salad for a light lunch or dinner. The best part? You can now learn how to make your own sourdough with our virtual Camp Bread course: Sourdough at Home hosted by our Rebel Bread team. Visit joincampbread.com to sign up! 

Ingredients

(Makes about 8 crostini)

½ loaf The Nonna G Sourdough from Rebel Bread*

10 – 12 fresh sage leaves

2 Tbsp extra virgin olive oil, plus more for drizzling

1 ½ cups cooked cannellini or white beans (1 can), reserve 

cooking/can liquid

1 clove garlic, thinly sliced

½ onion or leek, finely chopped

Pinch red pepper flakes (optional)

Salt

Process

Cut sourdough boule in half lengthwise, then turn cut-side down and cut 6-8 slices. Toast until golden brown around edges.

Heat olive oil in a skillet over medium heat.

Add sage leaves and toss to coat in oil. Cook for 30-60 seconds until crisped but not brown. Transfer to a paper towel to cool, and leave excess oil in pan.

Saute garlic, onion and red pepper flakes in skillet until onion is translucent – about 3 minutes.

Add beans and a big pinch of salt, plus enough cooking / can liquid so beans simmer in skillet. Stir and cook for about 5 minutes until warmed through, adding more liquid to keep the mixture loose.

Smash beans with a slotted spoon or potato masher to desired consistency (you can leave some beans whole for a mixed texture, or even transfer to a food processor for a smooth puree. Continue adding liquid to keep the beans spreadable).

Spread beans on toast slices, then drizzle with olive oil and top with crisped sage leaves.

Serve warm or at room temperature.

*Availability Note: The Nonna G loaf is available at Rebel Bread’s Retail Counter (675 S. Broadway) and City Park/South Pearl farmers markets, at getbreadclub.com and every day at Leevers Locavore (2630 W. 38th Ave). You can also use classic sourdough or similar breads in this recipe, and prepare the beans with extra garlic and sage.